What is in season in Auckland. and what to order when the market changes.
Spring
- Asparagus: Spring asparagus from the Cambridge and Waikato farms hits Auckland markets September to November. Used in modern brunch plates and Italian rooms.
- Whitebait: Whitebait runs August to November on West Coast rivers; the fritter (egg-bound omelette) is the canonical preparation at Auckland kitchens.
- Snapper: Spring snapper season runs October-November as the fish move inshore. Sashimi, ceviche and whole-roasted on Auckland menus.
Summer
- Stone fruit: Central Otago peaches, nectarines and apricots flood markets December to February. La Cigale Saturday market is the deepest stock in Auckland.
- Tomatoes: Glasshouse tomatoes from Waikato and Auckland's own producers run December to March. Heirloom varieties at La Cigale and Matakana markets.
- Mango (imported, summer treat): December to February for Australian and Pacific Islander mango shipments through Otahuhu markets.
Autumn
- Feijoa: Feijoa season runs March to May; the tart green-fleshed fruit grows in nearly every Auckland back garden and floods markets and roadside stands.
- Wild venison: Game season opens through autumn into winter; Cazador on Dominion Road becomes the city's anchor room for wild venison and game charcuterie.
- Avocado: Bay of Plenty and Northland avocados peak February to October. Used in brunch plates citywide.
Winter
- Bluff oysters: Bluff oyster season runs March 1 to August 31, with peak shipments in May-July. Depot Eatery on Federal Street is the canonical Auckland room for them.
- Manuka honey: Manuka honey hits market through autumn into winter from Coromandel and Northland apiaries. Stocked at Britomart and Matakana markets.
- Crayfish (rock lobster): Recreational and commercial crayfish runs through winter from the Hauraki Gulf and east coast. Auckland Fish Market on Jellicoe Street stocks live.
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